I have made creamed meats before. I grew up eating hamburger gravy - which is basically creamed hamburger.
Generally, the recipe is a simple white sauce. This recipe is basically that - a white sauce.
There are a few differences though. Obviously in a traditional white sauce, there is just milk. This sauce also has chicken broth.
The broth adds a lot of chicken flavor to the sauce. The milk makes the sauce nice and creamy.
This is a great way to use up leftover chicken. I did a rough dice, so some of the pieces were larger than others. This gave the dish a nice rustic feel.
The sherry really enhances the flavor of the sauce nicely.
Being a southerner, I would serve this over biscuits. You could also serve it over rice or a nice wide noodle.
CREAMED CHICKEN
6 Tablespoons Butter
6 Tablespoons Flour
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 1/2 Cups Chicken Broth
1 Cup Cream
1 Cup Cooked Diced Chicken
2 Tablespoons Sherry
Melt butter in a saucepan. Blend in flour, salt and pepper. Cook over low heat until bubbling. Remove from heat and stir in broth and cream, whisking well to prevent lumps. Return to heat and bring to boiling. Boil 1 minute stirring constantly. Stir in chicken and sherry. Serve hot.
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